First, make the VoVo biscuits. Preheat the oven to 180 degrees C and grease or line 2 baking trays.

Place the butter and sugar in a mixing bowl and beat with an electric mixer until creamy and light coloured.

Add the egg and beat until combined.

Add the flours and fold these in using a wooden spoon.

Lightly flour a cutting board or clean flat bench top, then turn the dough out onto it. Gently knead the dough for about 1 minute until smooth.

Roll the dough out with a lightly floured rolling pin until the dough is about 4mm thick.

Use a lightly floured knife to cut the dough into 5x6cm rectangles.

Place each rectangle on the baking trays about 3cm apart.

Bake for 10 minutes or until lightly golden. Allow to cool on the baking trays before removing to a wire rack.

While the biscuits are baking, start making the marshmallow.

Combine the water and sugar in a small saucepan. Sprinkle the gelatine powder over the water.

Stir over a low heat until the gelatine is dissolved.

Bring to the boil, then reduce the heat and simmer for 4-5 minutes.

Remove from the heat, transfer to a mixing bowl and allow to cool.

While waiting for the gelatine mixer to cool, place raspberry jam into a piping bag and pipe a line across the centre of each cooled VoVo biscuit. Set these aside.

When the gelatine mixture is almost cold, add the vanilla and beat with an electric mixer for 3-4 minutes until a thick, white marshmallow forms.

Spoon the marshmallow into a piping bag and pipe stripes onto each VoVo biscuit. Note, I almost had a disaster on my hands when I beat the marshmallow, then piped the jam onto the biscuits, then tried to pipe the marshmallow on. The waiting time allowed the marshmallow to set, so I had to pop it in the microwave for 10 seconds and beat it again for a few seconds with the mixer to make it malleable again. To avoid this, prepare the raspberry jam on the biscuits early and pipe the marshmallow as soon as you create it, or pipe the marshmallow first then add the jam afterwards.